Serves sixIngredients:6 large potatoes500g mixed white button & portabellini mushrooms, sliced4 Tbsp olive oil 1 tsp smoked paprika1 tsp chipotle flakes1 tsp liquid smoke250g crème fraîche20g chives, choppedJuice & zest of 1 lemonSalt and pepperFresh dill, for serving Method:Preheat oven to 180°C . Using a fork, prick several steam holes into all the potatoes. Rub the potatoes all over with half of the olive oil. Season well with salt and pepper. Place potatoes into oven directly on oven rack. Roast for 60 to 75 minutes until potatoes are tender. Set aside. Whisk together crème fraîche, chives and lemon zest. Season with salt, pepper and lemon juice to taste. Keep in the fridge. In a large sauté pan, add the remaining olive oil. Season with paprika, chipotle flakes, salt and liquid smoke. Fry the mushrooms on high heat until they are golden brown. To assemble the stuffed potatoes, slice them down the middle. Scoop a dollop of flavoured crème fraîche into the centre of each one. Top with a generous amount of smoky mushrooms and finish with fresh dill. Pair this recipe with Steenberg Brut MCCThe Steenberg MCC exudes freshness and pure fruit on the nose. This dish is perfect to pair with the baked potato as the crisp acidity keeps the creamy and rich crème fraîche in check, allowing the wine to taste vibrant while also balancing out the buttery potato. As for the smoky mushrooms, they never overwhelm, thanks to the wine’s steadfast honeyed nectarines and lemon cordial flavours. This MCC has a refreshing finish and is a match made in heaven for this flavour-loaded baked potato.— Steenberg Brut MCC.